Rebel Float Grilled Cheese Pickle (Printable Version)

Sourdough grilled cheese with cheddar, Swiss, provolone, and a zesty homemade pickle dip for dipping.

# What You'll Need:

→ For the Grilled Cheese

01 - 4 slices sourdough bread
02 - 4 tablespoons unsalted butter, softened
03 - 2 slices sharp cheddar cheese
04 - 2 slices Swiss cheese
05 - 2 slices provolone cheese
06 - Freshly ground black pepper, to taste

→ For the Pickle Fix Dip Sauce

07 - 1/2 cup mayonnaise
08 - 2 tablespoons sour cream
09 - 2 tablespoons finely chopped dill pickles
10 - 1 tablespoon pickle juice
11 - 1 teaspoon Dijon mustard
12 - 1/4 teaspoon garlic powder
13 - 1 tablespoon fresh dill, chopped (optional)
14 - Salt and pepper, to taste

# Steps to Follow:

01 - Combine mayonnaise, sour cream, chopped dill pickles, pickle juice, Dijon mustard, garlic powder, and fresh dill, if using, in a small bowl. Season with salt and pepper to taste. Chill covered until ready to serve.
02 - Spread softened butter evenly onto one side of each slice of sourdough bread. Place bread slices butter-side down. Evenly layer cheddar, Swiss, and provolone cheese onto two bread slices. Season lightly with black pepper. Close with remaining bread, butter-side up, to assemble sandwiches.
03 - Heat a nonstick skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3 to 4 minutes per side, gently pressing with a spatula, until bread is crisp and golden and the cheese is fully melted.
04 - Slice sandwiches in half and serve immediately with Pickle Fix Dip Sauce on the side.

# Additional Tips::

01 -
  • Uses easy-to-find ingredients you likely have already
  • Ready to eat in under thirty minutes
  • Gives classic grilled cheese a flavor upgrade from the zesty pickle dip
  • The creamy dip is perfect for other snacks too
02 -
  • Satisfies vegetarian diets
  • Excellent for quick weeknight meals or indulgent lunches
  • Pairs well with hot soup or crunchy veggie sticks
03 -
  • Press the sandwiches down gently but not too hard during grilling You want contact with the pan but still enough room for cheese to get bubbly
  • If making for a crowd keep finished sandwiches warm in a low oven on a wire rack
  • Always taste your dip and tweak salt and dill to your liking Every batch of pickles is different so trust your tongue

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